Study on degradation of wheat allergens by high pressure heating

• Project/Area Number: 26350113
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Iida Women's Junior College
• Principal Investigator: Tomotake Hiroyuki 飯田女子短期大学, 家政学科, 教授 (90300136)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Project Status: Completed (Fiscal Year 2016)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2014: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
• Keywords: 小麦粉 / 加熱処理 / 低アレルゲン / 小麦 / 未消化 / 不溶化 / アレルゲン / 加熱 / 低減化

Outline of Final Research Achievements

The solubility of the wheat protein was significantly lower in the flour prepared at various heating condition (oven or autoclave). The amount of wheat antigen decreased with the heat treatment time. The amount of protein in feces was significantly higher in the rats fed heat treated gluten. These results indicated that heat treated wheat flour was useful food for abandon removal of wheat.
The flour prepared at heating on 10 minute can be applied to confectionery and noodles.

Research Products

• [Journal Article] Supplemental fermented plant product ('Manda Koso') reduces succinate and deoxycholate, as well as elevates IgA and mucin levels, in rats fed a high-fat diet (2015)
  • Author(s): Yang Y1, Sitanggang NV, Okazaki Y, Tomotake H, Arita K, Ashida T, Kato N
  • Journal Title: Biomed Rep Volume: 3巻6号 Pages: 787-791
  • Peer Reviewed
• [Journal Article] Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat. (2015)
  • Author(s): Tomotake H, Kayashita J, Kato N.
  • Journal Title: J Sci Food Agric Volume: 未定 Pages: 1963-1967
  • DOI: 10.1002/jsfa.6981
  • Peer Reviewed
• [Journal Article] Treatment with buckwheat bran extract prevents the elevation of serum triglyceride levels and fatty liver in KK-A(y) mice. (2014)
  • Author(s): Hosaka T, Sasaga S, Yamasaka Y, Nii Y, Edazawa K, Tsutsumi R, Shuto E, Okahisa N, Iwata S, Tomotake H, Sakai T.
  • Journal Title: J Med Invest. Volume: 61 Pages: 345-352
  • Peer Reviewed / Open Access
• [Presentation] 加熱処理が小麦アレルゲンの消化性に与える影響 (2017)
  • Author(s): 友竹浩之、岩瀬彩香
  • Organizer: 日本農芸化学会2017年度大会
  • Place of Presentation: 京都女子大学
• [Presentation] 小麦アレルゲンを不溶化させる加熱処理条件の検討 (2016)
  • Author(s): 友竹浩之、新居佳孝、郡俊之
  • Organizer: 第70回日本栄養食糧学会
  • Place of Presentation: 武庫川女子大学
• [Presentation] 粉豆腐の栄養機能および調理特性について (2016)
  • Author(s): 友竹浩之、小瀬木一真、今岡早希、村澤久司 、塩澤信也
  • Organizer: 日本調理科学会平成28年度大会
  • Place of Presentation: 名古屋学芸大学
• [Presentation] Silkworm pupae (Bombyx mori)are new sources of high quality protein, lipid, and alpha-glucosidase inhibitor (2015)
  • Author(s): Hiroyuki Tomotake, Toshiyuki Kohri
  • Organizer: 12th Asian Congress of Nutrition
  • Place of Presentation: 横浜国際会議場
  • Year and Date: 2015-05-15
  • Int'l Joint Research
• [Presentation] Effect of fermented plant product on colonic luminal environment inrats fed a high fat diet (2015)
  • Author(s): Yongshou Yang, Vivi Novita Sitanggang, Yukako Okazaki, Hiroyuki Tomotake, Kentaro Arita, Takayuki Ashida, Norihisa Kato
  • Organizer: 12th Asian Congress of Nutrition
  • Place of Presentation: 横浜国際会議場
  • Year and Date: 2015-05-15
  • Int'l Joint Research
• [Presentation] パイナップル酵素による卵・牛乳アレルゲンの分解 (2015)
  • Author(s): 友竹浩之、伊藤瑠美、志摩妃沙、中村未来、山原愛理
  • Organizer: 日本農芸化学会2015年度大会
  • Place of Presentation: 岡山大学
  • Year and Date: 2015-03-27
• [Presentation] 加熱処理による小麦アレルゲンの不溶化に関する研究 (2014)
  • Author(s): 友竹浩之、千裕美、山下紗也加
  • Organizer: 第61回日本栄養改善学会
  • Place of Presentation: パシフィコ横浜
  • Year and Date: 2014-08-22
• [Book] 公衆栄養学概論 (2016)
  • Author(s): 友竹浩之、郡俊之/編
  • Total Pages: 171
  • Publisher: 講談社サイエンティフィック
• [Book] 臨床栄養学概論 (2016)
  • Author(s): 友竹浩之、塚原丘美
  • Total Pages: 185
  • Publisher: 講談社サイエンティフィック
• [Book] 新・栄養学総論 (2016)
  • Author(s): 友竹浩之、桑波田雅士
  • Total Pages: 168
  • Publisher: 講談社サイエンティフィック